Coconut Curry Thai Noodle Salad Recipe

Name: Coconut Curry Thai Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces, weight Linguine Cooked Al Dente; 1 can Coconut Milk; 1/2 cups Sugar; 1/8 cups Fish Sauce Or Soy Sauce; 1 Tablespoon Curry Paste Or Curry Powder; 1 head Cabbage Chopped; 1/2 heads Purple Cabbage Chopped; 1 cup Fresh Bean Sprouts; 1 bunch Green Onions, Chopped; 2 whole Peppers Sliced In Various Colors (red And Yellow Or Orange); 2 whole Cucumbers Seeded And Chopped; 6 ounces, weight Baby Spinach More Or Less; 1 can Sliced Water Chestnuts; 1 bunch Fresh Chopped Basil Or Cilantro (basil Is Best); 1-1/2 cup Candied Sliced Almonds Or Chopped Peanuts, For Garnish; FOR THE DRESSING:; 1 cup Olive Oil; 3/4 cups Seasoned Rice Wine Vinegar; 1/2 cups Sugar; 1/2 teaspoons Ground Ginger; 2 Tablespoons Soy Sauce; 1 dash Salt And Pepper, to taste; 1 teaspoon Sesame Oil (optional)

Servings: persons

16 ounces, weight Linguine Cooked Al Dente
1 can Coconut Milk
1/2 cups Sugar
1/8 cups Fish Sauce Or Soy Sauce
1 Tablespoon Curry Paste Or Curry Powder
1 head Cabbage Chopped
1/2 heads Purple Cabbage Chopped
1 cup Fresh Bean Sprouts
1 bunch Green Onions, Chopped
2 whole Peppers Sliced In Various Colors (red And Yellow Or Orange)
2 whole Cucumbers Seeded And Chopped
6 ounces, weight Baby Spinach More Or Less
1 can Sliced Water Chestnuts
1 bunch Fresh Chopped Basil Or Cilantro (basil Is Best)
1-1/2 cup Candied Sliced Almonds Or Chopped Peanuts, For Garnish
FOR THE DRESSING:
1 cup Olive Oil
3/4 cups Seasoned Rice Wine Vinegar
1/2 cups Sugar
1/2 teaspoons Ground Ginger
2 Tablespoons Soy Sauce
1 dash Salt And Pepper, to taste
1 teaspoon Sesame Oil (optional)

1
Cook noodles according to package directions until al dente. Drain.
2
In a big sauce pan, place the coconut milk and curry paste and bring to a simmer. Add the sugar and fish sauce or soy sauce. Taste and adjust to your liking with more sugar, or more soy sauce. Add the hot cooked noodles and toss. You want the noodles to absorb all the coconut milk and then cool down.
3
In a really large bowl ( I love my IKEA honking huge silver bowl), add all the chopped up veggies and water chestnuts. Any of the veggies can be adjusted to your liking. If you don't have something, don't worry. Just improvise or add a little more of something else. Once the noodles are cool, toss them in the bowl with all the veggies.
4
Make the dressing with the olive oil, rice wine vinegar, sugar, ginger, soy sauce, and salt and pepper. Toss the salad all together and make all sorts of yummy sounds! Sprinkle a handful or two of chopped peanuts, or sugar glazed almonds. Taste it. I usually add a little more sugar, but it's up to you. This salad is huge, so make sure you have a big group since it doesn't keep at all.

1014

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 16 ounces, weight Linguine Cooked Al Dente, 1 can Coconut Milk, 1/2 cups Sugar, 1/8 cups Fish Sauce Or Soy Sauce, and more.

Yes, Coconut Curry Thai Noodle Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Coconut Curry Thai Noodle Salad

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